Preheat oven to 375. Lightly sprinkle baking sheet with flour. Lay out crescent rolls across pan, pinching seams together to seal. Lightly sprinkle dough with flour and roll with rolling pin to evenly cover entire pan. Prick with fork. Bake 12-15 min or until light golden brown. Cool 10 min. Transfer cooled pastry to cutting board and cut into six rows crosswise and four rows lengthwise to make 24 squares. Place one kiwi and one orange segment on each pastry square. Zest one lime to measure 1 tsp. zest. Finely chop. Juice limes to measure 2 Tbsp. juice. Combine cool whip, powdered sugar, zest and juice; mix until smooth and slightly thickened. Put lime mixture into pastry bag or decorator and pipe a rosette on top center of each pastry square. Sprinkle almonds over top and dust with powdered sugar. Can stack one on top of another to make 12 servings, but I leave them single for 24 servings. (Pampered Chef Recipe)

* I learned to not over mix the cool whip or it ends up soupy. Just gently mix together with rubber scraper.